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Broccoli Pizza Pie

Broccoli Pizza Pie

  • Prep

    25 m
  • Cook

    20 m
  • Ready In

    45 m
sal

sal

Broccoli, potatoes, cheese and herbs are baked between two pizza crusts, and served with warm pizza sauce.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 357 kcal
  • 18%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 63.8g
  • 21%
  • Protein:
  • 13 g
  • 26%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 860 mg
  • 34%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain. When cool enough to handle, slice potatoes.
  3. Meanwhile, place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes; drain.
  4. In a large bowl combine potatoes, broccoli, cheese, lemon juice, garlic, basil, oregano and parsley. On a pizza pan or baking sheet, roll out 1 pizza dough. Top with potato mixture; season with salt and pepper. Cover with second pizza dough; with moistened fingers, seal edges of dough together.
  5. Bake in preheated oven for 20 minutes, or until golden brown. Serve with warmed pizza sauce.
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Reviews

KELIN
9

KELIN

10/26/2003

I found this recipe fun and relatively easy other than it being time consuming. I did choose to make the pizza dough as opposed to buying the premade dough. Also, I added onions, olives, more garlic and cheese to taste and served with an Alfredo sauce as well as a marinara. The whole family loved it and thought it was from a local pizza place!

alyson_a
6

alyson_a

12/16/2007

Despite some of the negative reviews, I liked this recipe. I baked the bottom crust for just a couple minutes because I was afraid it would be soggy. Then I put a thin layer of tomato sauce before adding the potato/broccoli mixture. I also added butter to the potato/broccoli mixture and used Italian Seasoning instead of all the individual spices. I used a fork to seal the edges since the bottom crust was already slightly cooked, so had to press down harder. It cooked up nicely and my family liked it.

CHARTEN
4

CHARTEN

6/4/2003

This pizza makes a fantastic stomach-filler, though a little on the bland side. Maybe a little bit of extra garlic or salt and pepper.

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